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Crumbly Summer Salmon Pocket


  • 1 6-oz. can wild salmon OR 6 oz. fresh salmon
  • 1 Tbsp. olive oil or light mayonnaise
  • 1 Tbsp. lemon juice
  • Pinch lemon zest
  • ¼ cup cucumber, finely chopped
  • ¼ cup carrot, finely shredded
  • 1 Tbsp. fresh mint, finely chopped
  • ½ cup field greens
  • 1 whole wheat pita pocket, cut in half


  1. In a mixing bowl, combine salmon, oil (or mayonnaise), lemon juice and lemon zest until evenly mixed.
  2. Fold in chopped cucumber, carrots and mint.
  3. Fill each pita half with ¼ cup field greens and ½ of the salmon mixture.
  4. Serve with a side salad or fresh fruit.

Yield: 2 servings
Serving Size: ½ pita
Source: BWH Food Service

Salmon pocket nutrition label


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